CRANBERRY, ORANGE and CILANTRO SALSA
1 red bell pepper
1 fresh poblano chili
(A fresh green chili often called a pasilla; available at Latin American markets and some supermarkets.)
½ cup sugar
¼ cup orange juice
1 cup (8 oz. by weight) CAPE BLANCO CRANBERRIES (coarsely chopped)
¼ cup chopped toasted hazelnuts
2 tablespoons grated orange peel1/3 cup chopped fresh cilantro
Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili. Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped CAPE BLANCO CRANBERRIES. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. Mix cilantro into salsa. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
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